Coat corn with non-stick cooking spray. Over a medium heat grill cook corn, turning frequently, for about 12 to 15 minutes or until tender. Remove from the grill and cool, then cut kernels from the cob. In a mixing bowl combine all ingredients and mix well. Chill for up to 1 hour.

Preheat oven to 350°F. Place olive oil and 1 tbsp butter in a 2 quart ovenproof sauce pan over medium high heat. Do not let the butter brown. When hot, add shallots and cook, stirring often, until they are translucent, about 2 to 3 minutes. Add garlic and cook for 30 seconds. Add rice to the pan and cook, stirring to coat the rice with the olive oil and butter until lightly toasted about 4 to 5 minutes. Add salt and white pepper, then the chicken stock and bring to a boil. Cover with a lid or aluminum foil and place in the oven. Cook for 25 to 30 minutes, then remove from the oven. Add herbs and the remaining butter and toss with a fork to combine. Keep warm.

In a saucepot slowly melt butter, skimming the foam from the top. Place egg yolks, lemon juice, and cayenne pepper in a blender and blend for 15 to 30 seconds. With blender running, slowly add the butter and blend for 30 seconds or until sauce is thick. If sauce becomes too thick add 1 tbsp hot water to achieve desired consistency.

Heat a sauté pan over medium high heat and add 1 oz of olive oil. Add the garlic and spinach, tossing the spinach to coat with the olive oil and shallots. Add the white wine and the spinach should begin to wilt. Season with salt and pepper. Remove from heat.

Cooking and Presentation Bring grill temperature to medium-high heat. Season salmon with salt and pepper and spray with non-stick cooking spray. Place the salmon on the grill and cook for 3 to 4 minutes then flip it over on the other side. Brush the salmon with 1 ounce of the citrus glaze and cook for 3 to 4 more minutes bringing the internal temp to 118° to 120° F or more if you like. On heated plates place about 2/3 cup of rice pilaf in the center of the plate. Place 2/3 cup of sautéed spinach on top of the rice, then the salmon. Top the salmon with 2 tbsp of the salsa, and spoon small puddles of the hollandaise sauce around the salmon and dot with a 1 tsp of pistou. Drag a toothpick through the sauce to form the design.